The eggplant didn't need to cook anywhere close to 30 minutes, but it was still good and a make again for sure!
Middle Eastern Eggplant Salad
Jocilyn Posted: 08/16/09
Jessie123 Posted: 11/03/09
I thought this was a little bland. The flatbread was essential to give it a little more flavor. I made it for a dinner party and everyone enjoyed it but it didn't have a "wow" factor.
SueBee888 Posted: 09/01/09
this is a great recipe! In Israel they call this "turkish salad", and this tastes exactly like I remember! I serve it with falafel and hummus and lavash bread or pita. It's so delicious! I didn't change a thing on the recipe - perfect the way it is!!!
ArlingtonVA Posted: 07/05/09
Excellent side dish. I served with grilled chicken pesto and it added a lot of flavor and color to the plate. Our guests all had seconds and I wish I had made more. I cut the eggplant smaller than advised which made it cook faster than the recipe indicated, but I think I would do it the same way again since the smaller pieces helped to make all the flavors meld perfectly. I made ahead and served at room temperature. I think it could actually be good on pasta or throw in a few chickpeas for a vegetarian lunch. I will definitely make it again.
JCharlotte80 Posted: 07/26/10
Needed a little extra seasoning, but a nice side dish otherwise.
Keiko123 Posted: 05/13/12
I really liked this and had no flatbreads so I served it over Orzo. I like the flavors but the only problem I had was trying to puree it in the blender. Maybe it's my cheap blender but I had to add a little more water to make it smooth. It also didn't need 30 minutes to cook the eggplant, more like 15. I would definately make this again and would also serve it at room temperature with flatbreads of lavash.